LEMON RISOTTO WITH PAN-ROASTED CHICKEN

Creamy risotto is so easy to make. It requires a handful of ingredients and a little patience and that’s it.

Firstly, you need to use a short-grain rice variety for risotto.

LEMON RISOTTO WITH PAN-ROASTED CHICKEN

Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

608

kcal
Total time

25

minutes

Ingredients

  • 1 tbsp olive oil

  • salt and pepper to taste

  • 1 tbsp finely chopped rosemary

  • 4 chicken breasts skin-on (bone-in breasts will be juicier and more flavorful after roasting but you can roast boneless breasts as well if you prefer)

  • 4 garlic cloves crushed

  • 500 g (approximately 2 cups) risotto rice

  • 1 onion finely chopped

  • 1 cup white wine

  • zest of 1-2 lemons (I like to use 2 lemons to make it very lemony, but use as much as you prefer)

  • ½ cup Parmesan cheese grated

  • 1½ liters (6 cups) chicken stock

  • 2 tbsp butter

  • 1 tbsp Mascarpone

  • 2-3 tbsp lemon juice

  • 2-3 tbsp lemon juice

  • chopped parsley, to serve

Directions

  • Pre-heat the oven to 200º/390ºF. 
  • Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides. 
  • Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest. 
  • In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice. 
  • Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
  • Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
  • Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste. 
  • Slice the chicken breasts and serve on the creamy lemon risotto.

Article Source :https://simply-delicious-food.com/lemon-risotto-with-pan-roasted-chicken/

Angela Florence